Suppression of production of pectolytic enzymes and oxalic acid by Penicillium oxalicum Curie and Thom, due to an addition of yeast extract to culture medium
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Medientyp:
E-Artikel
Titel:
Suppression of production of pectolytic enzymes and oxalic acid by Penicillium oxalicum Curie and Thom, due to an addition of yeast extract to culture medium
Beteiligte:
Ikotun, T.
Erschienen:
Wiley, 1988
Erschienen in:
Food / Nahrung, 32 (1988) 4, Seite 351-355
Beschreibung:
AbstractPectolytic enzyme production by Penicillium oxalicum was depressed when the medium of Bauer et al. plus 0.5 g polypectate (NaPP) per 1 was supplemented with 0.5 g yeast extract per 1. At peak production time (8 days after inoculation of medium), enzyme recovered from the medium containing yeast extract was about four times less than that recovered from the medium lacking yeast extract. Purification of the enzyme was only possible in the medium without yeast extract. Production of oxalic acid in the medium supplemented with yeast extract was also about five times less than in the medium not supplemented with yeast extract.